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Picture all the cozy flavors of Thanksgiving—savory turkey, herby stuffing, a hint of garlic, maybe even a touch of cranberry sauce—all rolled into one bite-sized dish. That’s exactly what turkey and stuffing meatballs are. They’re the kind of comfort food that makes you feel instantly at home, whether you’re serving them during the holidays or just whipping up something hearty for a weeknight dinner.

What makes these meatballs so special is how familiar yet exciting they taste. You’ve got the lean richness of ground turkey, the warm spices from classic stuffing mix, and just enough seasoning to bring everything together. The best part? You don’t need an elaborate list of ingredients or hours in the kitchen. A few pantry staples and about 30 minutes are all it takes to get these on the table.

They’re also incredibly versatile. You can serve turkey and stuffing meatballs with mashed potatoes and gravy for that full Thanksgiving-inspired plate, or keep it casual by pairing them with a fresh salad or roasted veggies. They even make a fun appetizer when dipped into cranberry sauce or a creamy gravy. Basically, they can dress up for a holiday spread or keep it simple for everyday meals.

Another reason these meatballs are worth making is how family-friendly they are. Kids love the bite-sized shape, adults love the nostalgic flavors, and you’ll love how easy they are to make ahead and freeze for later. It’s a little shortcut to holiday comfort food without the fuss of roasting a whole bird—and trust me, once you try them, they’ll become a regular in your recipe rotation.

Why You’ll Love It

All the holiday flavor without the holiday hassle – Instead of roasting a big turkey and baking a pan of stuffing, you get all the cozy flavors packed into bite-sized meatballs. Quick, easy, and still just as satisfying.
Versatile for any occasion – Serve them with mashed potatoes and gravy for a family dinner, plate them with roasted veggies for a lighter meal, or stick toothpicks in and set them out as an appetizer at your next gathering.

Kid-approved comfort food – The soft, flavorful texture makes these turkey and stuffing meatballs a hit with little ones. It’s a clever way to introduce them to holiday flavors without overwhelming them.
Make-ahead and freezer-friendly – You can prep a big batch, freeze them, and reheat whenever you need a quick dinner or snack. Perfect for busy weeknights or when you want a stress-free holiday side.
A fun twist on tradition – These aren’t your everyday meatballs. They take the familiar comfort of turkey and stuffing and turn it into something a little unexpected, but still incredibly comforting.

Ingredient List

For the Meatballs

1 lb ground turkey
1 cup boxed stuffing mix (dry)

½ cup chicken broth (or water)
1 large egg
1 small onion, finely diced

2 cloves garlic, minced
1 tsp dried sage
½ tsp dried thyme

½ tsp salt
½ tsp black pepper
2 tbsp olive oil (for cooking)

Optional for Serving

Turkey gravy (homemade or store-bought)
Cranberry sauce

Ingredient Notes

Ground turkey – I usually go for a 93/7 blend (lean but not too dry). Extra-lean can make the meatballs crumbly, so avoid the 99% lean version.
Stuffing mix – A classic like Stove Top works beautifully here. It’s pre-seasoned, so it saves you the hassle of adding extra herbs.
Chicken broth – Softens the stuffing mix so it blends right into the meatballs. Low-sodium gives you more control over the saltiness.
Onion and garlic – Don’t skip these! They bring depth and keep the meatballs from tasting flat.
Sage + thyme – These two are the backbone of that “Thanksgiving flavor.” You can swap in poultry seasoning if that’s what you have.
Gravy + cranberry sauce – Totally optional, but trust me… dipping these meatballs in cranberry sauce while drizzling gravy on top? Game changer.

Kitchen Equipment Needed

Large mixing bowl – For combining the turkey, stuffing, and all the seasonings. I like using a glass bowl so I can see if anything’s hiding at the bottom.
Wooden spoon or silicone spatula – Helps fold everything together without over-mixing the meat.
Baking sheet – If you prefer oven-baking the meatballs instead of pan-frying. Line it with parchment for easy cleanup.

Large skillet – My go-to for searing the meatballs before finishing them in the oven. Cast iron works especially well for a nice crust.
Measuring cups + spoons – Essential for getting the stuffing-to-broth ratio just right.
Small cookie scoop – A personal favorite for shaping evenly sized meatballs—no guessing, no sticky hands.

Tongs – Makes flipping meatballs so much easier (and safer) than chasing them around with a fork.

Instructions

Step 1: Preheat & hydrate the stuffing

Preheat your oven to 375°F (190°C) if you plan to finish the meatballs in the oven.
In a small bowl, combine the 1 cup boxed stuffing mix with ½ cup chicken broth (or water). Let it sit for 3–5 minutes until the stuffing absorbs the liquid and loosens up.

Fluff the stuffing with a fork so it’s evenly moistened and not clumped.

Pro tip: Don’t drown the stuffing — it should be moist but not soupy. If it looks too wet, give it a minute to absorb more; if it’s too dry, add a teaspoon of broth at a time.

Step 2: Make the meatball mixture

In a large mixing bowl, add 1 lb ground turkey, the hydrated stuffing, 1 large egg, diced onion, minced garlic, dried sage, thyme, salt, and pepper.

Use a wooden spoon or your hands to gently fold everything together until just combined. Aim for an even distribution of stuffing and seasonings without overworking the meat.
Taste a tiny bit of the raw onion/seasoning combo (or fry a small pinch of the mix in a skillet) if you want to check seasoning — adjust salt or herbs as needed.

Pro tip: Mix gently. Overworking ground turkey makes it dense. Stop once you can’t see big pockets of stuffing or stray spices.

Step 3: Shape the meatballs

Use a small cookie scoop (about 1–1.5 tablespoons) or measure about 1.5 inches in diameter per ball for evenly sized results.
Wet your hands lightly (this prevents sticking) and roll each portion into a compact ball. Place them on a parchment-lined baking sheet as you go.
If the mixture feels too loose, pop the tray into the fridge for 10–20 minutes — chilled meatballs hold their shape better while cooking.

Pro tip: Chilling the formed meatballs for a short time firms them up and reduces splitting while searing.

Step 4: Cook the meatballs (two methods)

A. Pan-sear + oven finish (best texture)

Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Add meatballs in a single layer — don’t overcrowd; work in batches if needed. Sear for 2–3 minutes per side until golden brown all around.
Transfer seared meatballs to the preheated oven (on the baking sheet) and bake for 8–12 minutes, or until they reach an internal temperature of 165°F (74°C).

B. Oven-bake only (easier, less hands-on)

Arrange meatballs on a parchment-lined baking sheet, leaving space between them. Lightly brush or spray them with oil.
Bake at 375°F (190°C) for 18–22 minutes, flipping once halfway through, until an instant-read thermometer reads 165°F (74°C).

Pro tips (key):

Use an instant-read thermometer — the safe temperature for ground turkey is 165°F / 74°C. Don’t rely only on color.
When pan-searing, resist the urge to move meatballs constantly — a confident sear gives you that lovely crust.

Step 5: Make the gravy (optional but highly recommended)

After searing, keep about 1–2 tablespoons of the pan fat (or use butter) in the skillet. If there are lots of drippings, spoon off excess leaving a couple tablespoons.

Sprinkle 2 tablespoons flour into the fat and whisk over medium heat for 1 minute to cook the raw flour taste.
Slowly whisk in 1½ cups turkey or chicken broth, scraping up browned bits from the pan. Simmer until thickened, about 3–5 minutes.
Season with salt and pepper to taste; stir in a spoonful of cranberry sauce or a splash of Worcestershire if you want a sweet-savory twist.

Pro tip: Whisk continuously when adding liquid to avoid lumps. If you end up with lumps, push the gravy through a fine mesh or whisk vigorously off heat.

Step 6: Rest, serve & store

Let meatballs rest 5 minutes after cooking — this keeps juices locked in.
Serve smothered in gravy with a side of mashed potatoes, roasted veggies, or pass cranberry sauce for dipping. Garnish with chopped parsley if you like.

To store: cool completely, then refrigerate in an airtight container for up to 3–4 days. To freeze: flash-freeze on a sheet for 1–2 hours, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 12–18 minutes or until hot all the way through.

Final pro tip: If you plan to freeze for later, cook the meatballs fully first — freezing raw mixes tends to change texture. Freeze them on a single layer so they don’t clump together — it makes reheating so much easier.

Tips and Tricks for Success

Use a cookie scoop – It keeps your meatballs the same size, so they cook evenly and look neat.

Chill before cooking – A short rest in the fridge (10–20 minutes) helps the meatballs hold their shape while searing or baking.
Don’t overmix – Stir just until everything comes together; overworked turkey can turn dry and tough.
Check doneness with a thermometer – Ground turkey should always hit 165°F (74°C). It’s the most reliable way to know they’re safe to eat.

Double the batch – Since these freeze beautifully, make extras so you always have a quick meal ready to go.

Ingredient Substitutions and Variations

Ground turkey swap – Try ground chicken for a similar flavor, or ground pork for a richer twist.
Stuffing mix – Use homemade stuffing cubes, or swap with breadcrumbs plus a teaspoon of poultry seasoning.

Fresh herbs – Replace dried sage and thyme with fresh parsley, rosemary, or a mix of all three for brighter flavor.
Gluten-free version – Use a gluten-free stuffing mix or gluten-free breadcrumbs to keep it allergy-friendly.
Spiced-up version – Add a pinch of cayenne or red pepper flakes if you like a little heat.

Cheesy meatballs – Mix in ½ cup shredded mozzarella or Parmesan for gooey, savory bites.
Mini appetizer style – Make smaller, bite-sized meatballs and serve with cranberry dipping sauce at parties.

Serving Suggestions

Classic comfort plate – Pile the turkey and stuffing meatballs over creamy mashed potatoes, drizzle with gravy, and add a side of roasted green beans. It’s Thanksgiving dinner without the marathon cooking session.

Party appetizer – Stick toothpicks in each meatball and serve them with a bowl of cranberry sauce for dipping. I’ve done this at a holiday potluck, and they disappeared in minutes.
Lighter dinner – I like pairing these with a crisp green salad dressed with lemon vinaigrette. The freshness balances the richness perfectly.
Sandwich style – Tuck the meatballs into a toasted sub roll, top with gravy (or even melted mozzarella), and you’ve got yourself a cozy meatball sub.

Meal-prep bowls – Pack them with roasted sweet potatoes and steamed broccoli for an easy, make-ahead lunch that reheats beautifully.

Storage and Reheating Instructions

Refrigerate – Store cooked meatballs in an airtight container in the fridge for up to 3–4 days.
Freeze – Spread cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag. Keeps well for up to 3 months.

Reheat (microwave) – Heat in a microwave-safe dish, covered, for 1–2 minutes until hot, adding a splash of broth if they seem dry.
Reheat (oven) – Bake at 350°F (175°C) for 12–15 minutes or until warmed through.
Reheat (stovetop with gravy) – Simmer meatballs gently in gravy or broth for 5–7 minutes; this keeps them moist and flavorful.

Frequently Asked Questions

Can I make these turkey and stuffing meatballs ahead of time?

Yes! You can shape the meatballs, cover, and refrigerate them for up to 24 hours before cooking. Or cook them fully, cool, and store for easy reheat later.

Do I have to use boxed stuffing mix?

Not at all. Boxed mix is quick and tasty, but you can swap it for homemade stuffing cubes or even plain breadcrumbs with a little poultry seasoning.

How do I keep turkey meatballs from drying out?

The key is not overcooking. Use a thermometer and pull them at 165°F. Adding stuffing and onion also helps lock in moisture.

Can I cook these in an air fryer?

Yes! Place them in a single layer at 375°F for about 12–14 minutes, flipping halfway through. They come out golden and juicy.

What can I serve with these besides mashed potatoes?

They’re delicious with rice pilaf, roasted veggies, or even tucked into a sandwich roll with gravy on top.

Are these freezer-friendly?

Absolutely. Cook first, cool completely, then freeze. Reheat straight from frozen in the oven or simmer gently in gravy.

Did you try these turkey and stuffing meatballs? I’d love to hear how they turned out for you—share your version in the comments!

Turkey and Stuffing Meatballs

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4 servings

Calories 280 kcal

Equipment

Large mixing bowl
Wooden Spoon or Silicone Spatula

Baking Sheet
Large skillet
Measuring Cups & Spoons

Small cookie scoop
Tongs

Ingredients

For the Meatballs

1 lb ground turkey

1 cup boxed stuffing mix dry
½ cup chicken broth or water
1 large egg

1 small onion finely diced
2 cloves garlic minced
1 tsp dried sage

½ tsp dried thyme
½ tsp salt
½ tsp black pepper

2 tbsp olive oil for cooking

Optional for Serving

Turkey gravy homemade or store-bought
Cranberry sauce